My F&W
quick save (...)

Bourbon Milk Punch

  • SERVINGS: Makes 2 quarts

Try this eggless eggnoglike drink at a holiday get-together.

  1. 1 cup plus 2 tablespoons bourbon
  2. 4 cups milk
  3. 2 cups heavy cream
  4. 1/2 cup pure vanilla extract (4 ounces)
  5. Freshly grated nutmeg
  6. 1 cup sugar
  1. In a large bowl, whisk together the vanilla and sugar. Whisk in the heavy cream, milk and bourbon. Pour the punch into glass jars and refrigerate until chilled, about 2 hours. Serve cold in short 9-ounce glasses, garnished with nutmeg.
Make Ahead The punch can be refrigerated for up to 3 days.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.